Directions:
1. Cook the couscous according to the packet directions.
2. Meanwhile, in a large frying pan over a medium heat, wilt the spinach. You may have to add it in batches. A splash of hot water will help speed things up.
3. Add the kale, mushrooms, chickpeas, and peppers. Stir to combine.
4. Add the coconut milk and spices. Cook until the mushrooms shrink a little. Season to taste. Add the cherry tomatoes and warm through.